Tasty taco salad

Taco salad in an on-the-go mason jar.

During midterm season, fitness and cooking become less of a priority, and fattening comfort food creeps its way into your diet. 

Getting out of the second semester slump isn’t easy, and going cold turkey on junk food will just lead to a late-night binge. Instead, this taco salad has all of the great tastes of your 2 a.m. run to Taco Bell without the greasy aftermath. 

With fresh citrusy flavours and the creamy decadence of an avocado dressing, you can’t go wrong with this one. I prepared mine in a mason jar, the perfect salad to-go tool. Yes, it looks cute but there’s an added perk. By layering your salad with the dressing at the bottom and lettuce at the top you’ll save yourself from a soggy nightmare at lunchtime. 



  • 1 tbsp. apple cider vinegar 
  • Juice from 1 grapefruit (squeeze into a small bowl)
  • ½ cup cilantro
  • ¼ cup greek yogurt
  • 1 tbsp. agave nectar (or 2 tbsp. honey)
  • ¼ avocado 


  • ¼ cucumber 
  • ½ cup of black beans 
  • 5 cherry tomatoes 
  • ¼ cup corn 
  • 2 cups of lettuce 
  • ¼ avocado 
  • 2 tbsp. cheese — I used cheddar



  • Add all ingredients to food processor or blender and mix until smooth.


  • Layer ingredients in mason jar or container. 
  • Make sure the dressing is at the bottom.
  • Put tomatoes directly above dressing followed by cucumbers.
  • Make sure lettuce is at the top.
  • Layer the other vegetables and ingredients as desired  and enjoy!

All final editorial decisions are made by the Editor(s)-in-Chief and/or the Managing Editor. Authors should not be contacted, targeted, or harassed under any circumstances. If you have any grievances with this article, please direct your comments to journal_editors@ams.queensu.ca.

When commenting, be considerate and respectful of writers and fellow commenters. Try to stay on topic. Spam and comments that are hateful or discriminatory will be deleted. Our full commenting policy can be read here.